Live Better
 
 

Baked Pumpkin, Chickpea and Brown Rice Salad with Crispy Pumpkin Seeds recipe

A comforting winter salad, with an invigorating blend of textures and flavours

Winter comfort food doesn’t have to be heavy to be hearty. A pilaf style brown rice and chickpea salad pairs with sweet, roasted pumpkin and crispy pumpkin seeds for a winter dish that will comfort and nourish.

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • Dressing
  • Who’s doing the shopping?

    Send the shopping list straight to their inbox.

    What to do

  • 1. Preheat your oven to 200°C and line a baking sheet with baking paper.

  • 2. Slice pumpkin into half-moons and place on baking sheet. Bake for 25-30 minutes or until pumpkin is cooked.

  • 3. While pumpkin roasts, prepare the rice. Place rice and vegetable stock into a large microwave safe bowl. Place in microwave (uncovered) and microwave on high for 10 minutes. Remove and stir. Reduce microwave power to medium (50%) and cook for a further 20 minutes stirring halfway through. Once cooked, cover top with a tea towel and set aside until required.

  • 4. In a large saucepan heat the olive oil over a medium heat. Cook sliced onion and garlic cloves until onion becomes translucent. Add cinnamon, cumin, coriander, and black pepper. Stir until spices coat onion and cook for a further 2 minutes.

  • 5. Add drained chickpeas and stir to incorporate, then add rice and carefully stir until everything is mixed well. Remove from heat, place into a large bowl and stir through baby kale leaves.

  • 6. Place pumpkin seeds into frying pan and cook over medium heat for 5 minutes or they start to crisp and brown. Remove and set aside until required.

  • 7. Make the dressing by placing all ingredients into a small bowl and whisking well.

  • 8. Assemble the salad. Spoon rice mixture onto a large platter and top with slices of roasted pumpkin. Pour dressing over and then top with crisped pumpkin seeds.

  • Leftovers will keep up to 3 days in an airtight container in the refrigerator.

    Note: You can substitute rocket leaves if baby kale is unavailable.

    Recommended Reading

    Do you really need to detox?

    Nutrition expert Dr Tim Crowe untangles the myths and facts.

    Read more

    Chicken skewers with carrot, beet and apple salad recipe

    Fresh and tasty skewers with a colourful salad.

    Read more

    Easy ways to refresh your food habits

    Nutritionist Sarah Boykett shares tips for mixing it up.

    Read more

    Pork and peanut tacos recipe

    A mouthwatering feast with rich peanut sauce.

    Read more

    Healthy Friday night fish and chips recipe

    A deliciously light alternative to a takeaway favourite.

    Read more

    Pico de gallo and avocado tacos recipe

    Make tacos at home the authentic Mexican way.

    Read more

    5 summer foods that hydrate you

    How to increase your fluid intake

    Read more

    Roast sweet potato and cherry tomato omelette recipe

    An easy and delicious roast veggie omelette.

    Read more